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99 Thai Recipes
Serves 4 persons

Chicken in Sauce on Rice / KHAU RAD NA GAI


Cooking rice 4 cups Chicken 400 gr. Chicken liver 100 gr. Onion 1 piece Pineapple, cut into small piece 1 cup Straw mushrooms 1 cup Tomatoes, cut into bite-sized 1 cup Chinese mustard 1 � lengths 150 gr. Spring onions cut 1 � length 100 gr. Light soy sauce 3 tbsp. Chicken stock 2 1 cups Tapioca flour mixed in water 3 tbsp. Sugar 1 tsp. Pepper 1 tsp. Chopped garlic 1 tsp. Cooking oil 2 tbsp. Sliced chilies 3 pcs. vinegar 1 cup

Cut the chicken meat and livers into small slices and marinate in 1 tbsp. light soy sauce. Peel and wash onion, cut in half, then cut across into thin slices. Heat oil in a wok, brown the garlic, and then add the chicken meat and livers and fry until done. Add the onion slices. When cooked, add the mushrooms, pineapple, tomato, mustard green, and hot chicken stock. Add light soy sauce and sugar to taste and thicken with the tapioca flour in water. When boiling, taste and season as necessary, then add the spring onion and remove from heat. Spoon about 1 cup cooked rice on a serving plate, and top with the hot chicken in sauce

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